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Old 04-30-2007, 12:43 PM   #11
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It does sound good, almost as good as the one I make .
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Old 04-30-2007, 01:56 PM   #12
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They sound amazing! I love steak with a mushroom wine sauce.
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Old 05-07-2007, 10:37 AM   #13
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Originally Posted by black chef
ok, post what you have. here's mine and it goes GREAT with the big bone-in ribeye i just enjoyed:
I wonder if you can make this ahead of time and than reheat it. I have time during the day to do things ahead of time.
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Old 05-07-2007, 07:33 PM   #14
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I tried making this

Wow that was a lot of work "lol". A few problems I ran into. But, it did come out very very good. It was my first time doing it too.

1. For 2 people, it sure makes a lot. I should of cut this in 1/2 or even 1/3's
2. It takes a LONG time. I couldn't even finish waiting for the 3 cups of beef stock to reduce in half. It said simmer, but I had it on pratically a boil to reduce both the wine and than the beef stock in half. I guess I didn't realize it would take so long. I gave myself a bit of time too...I thought.
3. I used a pan that I bought not that long ago. I thought when you deglaze, the purpose is to get the brown bits that are stuck to the pan. Nothing was stuck. There was brown bits from the onions though before I put the wine in. But, it's not like I had to scrape. It's a new pan with a copper bottom and it's very shiny metal type. I'm not sure what kind. I specifically bought it becuase it didn't say "non stick". But, I did make sure I carmelized the shallots and garlic
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Old 05-08-2007, 01:50 PM   #15
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Quote:
Originally Posted by legend_018
Wow that was a lot of work "lol". A few problems I ran into. But, it did come out very very good. It was my first time doing it too.

1. For 2 people, it sure makes a lot. I should of cut this in 1/2 or even 1/3's
2. It takes a LONG time. I couldn't even finish waiting for the 3 cups of beef stock to reduce in half. It said simmer, but I had it on pratically a boil to reduce both the wine and than the beef stock in half. I guess I didn't realize it would take so long. I gave myself a bit of time too...I thought.
3. I used a pan that I bought not that long ago. I thought when you deglaze, the purpose is to get the brown bits that are stuck to the pan. Nothing was stuck. There was brown bits from the onions though before I put the wine in. But, it's not like I had to scrape. It's a new pan with a copper bottom and it's very shiny metal type. I'm not sure what kind. I specifically bought it becuase it didn't say "non stick". But, I did make sure I carmelized the shallots and garlic
oh yeah, it does take a long time to prepare. i guess i forgot to add that comment. oops.

i went home to new orleans this past weekend and grilled two HUUUUGE ribeyes for my parents. they wanted a "sauce" to go with it, so i made this one again... they TORE into it and barely came-up for air.
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Old 05-08-2007, 03:14 PM   #16
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One constant I normally top my steak with is a great simple to make compound butter.
-Softened Butter
-Crushed (fresh or roasted, whatever is on hand)garlic
-a dash of liquid smoke
-a splash of port
-minced fresh rosemary
-and crumbled Gorgonzola(or blue of choice)
Mix well, top steak and let it melt all over it.

I am not a big sauce man when it comes to steak. I do like a nice from scratch demi when I get the chance, but I like rib eye, and tend to find the flavor good enough on its own, with out the help of a sauce.
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Old 05-08-2007, 05:46 PM   #17
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One tip to remember, when reducing a sauce, is to use a wide, shallow pan. the large surface area allows greater evaporation, and faster reducing. Of course, a deeper, narrower pan allows for easier measuring of how much the liquid had reduced.

If I'm reducing 3 c of liquid, and want to get it done fast, I get out my 12" cast iron skillet and crank up the heat.
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